Fennel and orange salad with olives

​Sometimes you just tire of greens, and tonight was one of those times. This salad looks great but takes no more than five minutes to put together.

Ingredients​

1/2 cup​ pitted kalamata olives

1/2 bulb fennel, very thinly sliced​ crosswise

1 shallot, thinly sliced​

2 oranges, skin and pith removed and cut crosswise​

Quick vinaigrette

Fennel fronds for garnish​

How to​

Begin by dealing with the oranges. Cut off both top and bottom so that you can see some of the flesh peeking through on each end. Sit one o the flattened ends down on the cutting board and remove​ vertical slices of the skin. Allow your knife to hug the shape of the orange. Once you've made it around the orange's full circumference (this should require about a half dozen vertical cuts), lie the orange on its side and cut it into half-inch thick round slices. Lie these slices flat in a shallow bowl.

​Scatter the shallots, fennel and olives on top of the oranges. Whisk together a quick vinaigrette -- a tablespoon of red or white wine vingar, some salt, and a third of a cup of olive oil -- and pour it over the salad. Garnish with fennel fronds and fresh ground pepper.